Chocolate Chip Walnut Cookies
These thick and chewy cookies are loaded with melty chocolate chips and crunchy toasted walnuts. Classic, cozy, and perfect for every occasion!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup toasted walnuts chopped
- Optional: flaky sea salt for topping
Instructions
- Toast walnuts at 350°F for 8–10 minutes, cool and chop.
- Cream butter and sugars until light and fluffy.
- Add egg, egg yolk, and vanilla. Beat to combine.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
- Add dry ingredients to wet and mix until a soft dough forms.
- Fold in chocolate chips and walnuts.
- Scoop dough into balls and chill for 30 minutes.
- Preheat oven to 350°F. Line trays with parchment.
- Bake cookies for 11–13 minutes until edges are golden.
- Cool 5 minutes on tray, then transfer to wire rack.
Notes
- Toasting the walnuts enhances their flavor and crunch — don’t skip this step for best results.
- For extra gooey centers, slightly underbake the cookies and let them finish setting on the tray.
- Add a sprinkle of flaky sea salt on top before baking for a delicious sweet-and-salty contrast.
- Feel free to swap chocolate chips for chopped chocolate bars or use a mix of milk, dark, or white chocolate.
- To make ahead, freeze unbaked dough balls and bake straight from frozen (add 1–2 minutes to bake time).
- Want thicker cookies? Stack two smaller dough balls on top of each other before baking to help the cookies bake tall and chunky.